Quick and Healthy Tuna Salad

This quick and healthy tuna salad is packed with flavor and protein for a filling lunch or snack. Enjoy on a sandwich, in lettuce cups, or with crackers or chips!

This is my favorite way to make tuna salad. Just a few extra steps will instantly level it up, while still being quick and simple. You’d be surprised how big of a difference a few herbs and spices can make!

And I’d bet money you’ve got a couple cans of tuna in the back of your pantry that need to be used.

What You’ll Need

• Tuna: Canned, packed in water. I use the 5oz cans of albacore.
• Celery
• Red onion
• Baby dill pickles
• Miracle whip: Wait don’t leave! I grew up in a miracle whip household so this is what I’m used to and love. But if you prefer mayo, just sub that in for the exact amount. Easy.
• Non fat plain greek yogurt: Lightens it up and adds creaminess and protein.
• Salt + pepper
• Fresh herbs: I use dill and chives.

How To Make It

1. Prep the tuna: Just open the cans and drain them. Make sure to drain them super well – get out as much water as you can.
2. Chop the veggies: Finely chop the celery, red onion, and baby dills. You can make these however small or large you’d like (I like them very small). Roughly chop the herbs as well.
3. Combine: In a mixing bowl, combine the tuna, chopped veggies, miracle whip (or mayo), greek yogurt, herbs, and season with a pinch of salt and pepper. Stir until combined, making sure to break up any big pieces of tuna so you don’t get a surprise chunk of chalk in your sandwich (bleh).
4. Chill: If time allows, chill overnight or at least a few hours before serving. Gets nice and cold and the flavors will develop more.

Tips

• Consistency: Drain the tuna super well before adding, or this will be too soggy. You can always add more miracle whip/mayo/yogurt at the end if you need.
• Herbs: I prefer dill and chives in this salad, but you can add any herbs you prefer. Such an easy way to level up this salad.
• Mayo: Sub mayo 1:1 for the miracle whip if you prefer.

To Store

Store tuna salad in an airtight container in the fridge for up to 4 days.

Similar Recipes

• Egg salad with bacon and cottage cheese
• Apple pecan chicken salad

Let me know in the comments if you you try this quick and healthy tuna salad! And don’t forget to tag me on all the socials – love to hear from you guys and see what you’re making! Enjoy. ♡

Quick and Healthy Tuna Salad

5 from 1 vote

This quick and healthy tuna salad is packed with flavor and protein for a filling lunch or snack. Enjoy as a sandwich or however you love!

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Prep Time:15 minutes mins

Course: Salad

Cuisine: American

Servings: 4

Calories: 195kcal

Ingredients

• 4 5oz cans tuna in water
• 1-2 medium stalks celery (40-80 g) finely chopped
• 1/4 cup red onion (28 g) finely chopped
• 4-5 baby dill pickles chopped
• 1/2 cup miracle whip (120 g) or mayo
• 1/2 cup non fat plain greek yogurt (113 g)
• salt and pepper to taste
• 1-2 tbsp dill
• 1-2 tbsp chives

Instructions

• Open and drain the cans of tuna, getting as much water out as you can. Add to a mixing bowl.
• Add celery, onion and pickles. Roughly chop the fresh herbs and add in along with the miracle whip (or mayo), yogurt, and season with a pinch of salt and pepper to taste. Stir until combined.
• If time allows, let this sit in the fridge for a few hours before serving to chill and let flavors develop. Enjoy on a sandwich, in lettuce cups, with crackers, whatever you love!

Notes

• Consistency: Make sure to drain the tuna well or your salad could turn out soggy.

Nutrition

Serving: 225g | Calories: 195kcal | Carbohydrates: 6.9g | Protein: 25.6g | Fat: 7.5g | Fiber: 0.3g